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Braised peas and lentils with roast chicken
Braised peas and lentils with roast chicken
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Prep Time:
20 minutes
Cook Time:
22 minutes
Total Time:
42 minutes
Succulent stuffed chicken served with nutritious lentils and peas - a perfect family feast.
Ingredients:
  • 62.50 ml tarragon sprigs
  • 50g butter, softened
  • 2 garlic cloves, crushed
  • 4 (about 800g) chicken breasts, with skin on
  • 100g lentils
  • 36.40 gm olive oil
  • 1 leek, white part only, thinly sliced
  • 6 slices pancetta, coarsely chopped
  • 300g pea
  • 250ml chicken stock
Instructions:
  • Preheat your oven to 200°C. Roughly chop half of the tarragon sprigs. Mix the chopped tarragon, butter, and garlic in a small bowl. Gently lift the skin of the chicken breasts and spread a spoonful of the butter mixture under the skin. Transfer the chicken breasts to a roasting pan. Roast the chicken in the preheated oven for 15 minutes or until beautifully golden and fully cooked.
  • Simmer the puy lentils in a large pot of salted boiling water for 15 minutes, or until they are tender. Drain them thoroughly.
  • In a large frying pan over medium heat, heat the oil. Add the leek and pancetta, stirring occasionally, for 3-4 minutes until the leek softens. Stir in lentils, peas, tarragon sprigs, and chicken stock, cooking for 2-3 more minutes until peas are bright green and tender. Remove from heat and season with salt and pepper to taste.
  • Divide the lentil and pea mixture evenly onto plates. Top with succulent roasted chicken and serve promptly.

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